Paella Soup

Paella Soup

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Inspired by a beloved Spanish dish, this Paella soup is quick and tasty!


  • 1 C. cooked Chicken, diced (I used a few chicken tenders)*
  • 1 lbs. uncooked Shrimp, shelled and deviened
  • 1 C. sliced, Chorizo (I used 3 links)*
  • 2 Tbls. olive oil
  • 1 onion, diced
  • 1 lg. stalk celery, diced
  • 1 red bell pepper, diced
  • 5 garlic cloves, chopped
  • salt & pepper
  • 1/2 tsp. saffron
  • 2/3 C. white wine
  • 4 C. chicken stock
  • 1 bay leaf
  • 1/2 tsp. smoked paprika (or more)
  • 1 C. frozen peas, defrosted (I just put them in frozen and heat them up in the soup at the end)
  • Chopped cilantro or flat leaf parsley for garnish
  • Cooked rice


  1. In large soup pot, heat olive oil over medium heat. Add onions, celery, red bell pepper and garlic (don’t burn the garlic). Season with a couple shakes of salt & pepper (to taste). Sauté until soft.
  2. Add chicken stock, wine, smoked paprika, bay leaf, saffron. Simmer a bit for flavors to combine (I let mine simmer about 10-15 minutes).
  3. Add cooked chicken, chorizo and shrimp. Continue to siimmer until shrimp is cooked, just a few minutes. Don’t overcook shrimp or it will become tough. Add peas and heat through. Adjust seasonings to taste.
  4. To serve, add a scoop of cooked rice to a soup bowl. Ladle soup over rice. Garnish with some chopped cilantro or flat leaf parsley.


You could use some rotisserie chicken if you like. I used some chicken tenders that I diced, then sautéed in a little olive oil.
If you use uncooked chorizo, sauté it first to cook it and set it aside or you could cook it with the vegetables. Heck, you could probably cook it with the chicken as well, I just didn’t do it that way.